Our group of 12 was treated to an array of appetizers, including the best pork belly I've ever had (more bacon, less fat), plump crab cakes, and a rabbit confit cannoli that I wanted to just keep devouring. Being somewhat adventurous in my menu choices, I opted for the ostrich, which Chef Louis Martorano or one of his staff had described as a cross between a prime steak and duck. It was juicy, delicately seasoned, and charred to perfection. Another attendee had the largest stack of lamp chops I've ever seen and was fortunate that she sliced off a hunk for me to taste. The sides were just as amazing. Do not miss their unique mac & cheese, which was tortellini in a creamy sauce and topped by carmelized bacon or their hash brown tart. Then came an array of wonderfully flavorful desserts. This was restaurant quality cuisine in a hotel setting.
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